If I'd had the energy last night I would have baked the toasted hazelnut focaccia the May 2004 issue of Cooking Light suggests you serve these sandwiches on, but I wimped out and used Acme walnut levain instead and still got plenty of compliments tonight:

Ham and brie sandwich
Sweet potato chips
Honeydew melon wedge

For the sandwiches, spread 1 teaspoon whole-grain mustard on bottom half of each sandwich. Place 1 ounce thinly sliced smoked ham, 3 thin apple slices, and 1 ounce sliced brie cheese over bottom half of each sandwich. Place bottom halves of sandwiches on a baking sheet, broil for 1 minute or until cheese melts. Top with top halves of sandwich.